News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Main menu

Search form

You are here

"Everything" Bagels

August 9, 2007 - 4:13pm

Trishinomaha

"Everything" Bagels

Hi all -

I'm thinking of trying some bagels this week-end. Here in Omaha our local bagel baker, The Bagel Bin, makes an "everything" bagel with all the toppings. I know there is sesame seed, poppy seed, coarse seal salt and some type of onion and garlic(?) maybe. I've got the seeds and the salts can anyone tell me how to prepare onion and garlic for a topping like this? Maybe dried diced onion and garlic from the seasoning aisle in the grocery story? Thanks for the input!

I've always minced up some garlic and mixed just a bit of olive oil in. I'd be hesitant to use dried garlic for fear it might over cook. There's nothing worse than burnt garlic. You might also try caraway & fennel seeds.

You can simply saute some finely minced onion and garlic until caramelized. Add the garlic during the last minute of sauteeing as garlic will burn very quickly. Then spread them out on a piece of wax paper or plastic wrap and cool completely. After that you let them dry out a little and now you are ready.

I think that is exactly what I'll do. I didn't like the idea of using the dried stuff. If you're baking from scratch might as well have the freshest ingredients, right? I'm really looking forward to trying these.

All original site content copyright 2018 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom.